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When it comes to entertaining, especially during busy times of the year, it’s really handy to have a few no bake recipes tucked up your sleeve. Also, should you need to transport your creation, something that won’t leak all over the car and travels well is a definite bonus. These Cherry Bakewell Rocky Road Bars tick all the boxes and taste utterly delicious to boot!

Cherry Bakewell Rocky Road Bars

Since McVities Digestive Nibbles became available I take full advantage of skipping the ‘biscuit bashing’ step. Similar to my recipe for Caramel CrunchRocky Road Bars. Anything that makes life easier is a bonus in my book. Chocolate covered biscuit balls combine with whole, toasted almonds, providing great crunch and texture. While glacé cherries and mini marshmallows add sweet chewiness, held together in a thick chocolate sauce.

Cherry Bakewell Rocky Road Bars

Each bar is finished with a double chocolate drizzle, flaked toasted almonds, more glacé cherries and sparkling silver balls. Most of all, the combination of ingredients ensures traditional cherry bakewell flavours are in every chewy, crunchy, delightful bite. Resulting in a delicious sweet treat that is as ideal to make and serve at home as it is easy to transport.

Cherry Bakewell Rocky Road Bars

Each one of these Cherry Rocky Road Bars is a feast in itself. What better time to share these with friends and family, than over the holidays. Since sharing food makes it taste so much better, these also make a great edible gift. Pop into cellophane bags tied with festive ribbon and give as gifts. A perfect festive treat.

First of all line a 22.5cm x 30cm (9” x 12”) deep tin with aluminium foil.

Next, into a large microwaveable bowl add the milk and dark chocolate, broken up or chopped into pieces. Also add the butter and sea salt.

Heat the chocolate and butter in the microwave, on medium power for 30 seconds at a time. Stir the mixture between each heating burst. As soon as the chocolate and butter start to melt stir continuously until completely liquid.

Add the golden syrup and stir to combine. Stir in the almond extract if using.

Mix to combine all of the ingredients, ensuring everything is slicked with the chocolate mixture.

Spoon the mixture into the prepared tin, pressing with the back of a spoon and making sure that the tin is filled evenly.

Cherry Bakewell Rocky Road Bars

Break up the milk and white chocolate and place into separate heatproof, microwaveable bowls.

Heat separately, as before, on medium. Stir after each heating burst until the chocolate is completely melted.

Preparing the chocolate drizzle

Starting with the milk chocolate, use a teaspoon to diagonally drizzle the chocolate over the rocky road.

Continue with the white chocolate in the same manner.

Milk and white chocolate drizzle

While the chocolate is still un-set, sprinkle over the flaked almonds. Place the cherries evenly over the flaked almonds and finally scatter over silver balls for extra sparkle.

Finishing the rocky road and then cutting into even bars.

Cover the tin tightly with aluminium foil and place in the fridge, or somewhere cool to set. I actually placed the tin in our very cold porch overnight!

Once set, lift the block of marshmallow and chocolate loveliness out of the tin. Peel away the foil and place on to a board.

Using a sharp knife cut across the width of the block, dividing it into four equal portions. Cut downwards through the middle and then again through the middle of each larger quarter, creating 24 individual bars.

Cherry Bakewell Rocky Road Bars

Serve on a pretty tray or platter. A silver tray highlights the silver balls on top of each bar, giving them a festive look.

Store in an airtight container, keep in the fridge during warmer weather. They will keep for up to one week, if they last that long!

If you have enjoyed this recipe for Cherry Bakewell Rocky Road Bars you may also like these:

Making food for others is one of life’s greatest pleasures. Since taking time to create something special to be shared amongst those you love, care and appreciate is not only fun, but also a great way to show that you are thankful to have them in your life. Especially during Christmas time, sharing is important. Helping us to not become self centered and to put others first. For the ultimate selfless act please see Important Stuff.

Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or replicated without the written permission of the owner. Please see myDisclosure Policy.

As much as I enjoy baking, sometimes it is nice being able to whip up a sweet treat, without putting the oven on. My Caramel Crunch Rocky Road Bars require nothing more than a spot of microwave melting and chilling before being ready to eat. Resulting in a perfect, last minute party contribution, or satisfying Saturday evening hunger fest.

Caramel Crunch Rocky Road Bars.

Using two packs of the ‘relatively new’ digestive nibbles gives these bars a really satisfying crunch. While the addition of Rolo’s add a not too sweet caramel bite. Mixed with mini marshmallows and set within a delicious chocolate base, every possible texture pops in the mouth. Crunchy, chewy and melting. The combination of all of the ingredients is incredible. Finished with the perfect white chocolate drizzle.

Into a large, heatproof, microwaveable bowl add the butter and broken up milk and dark chocolate. Heat in the microwave, on medium power, for 30 second bursts. Stir after each heating burst. As soon as the chocolate and butter are melted remove the bowl from the microwave. Add the golden syrup and stir continuously until the mixture is fully combined and glossy.

Next add 2 packets of Digestive nibbles.

Follow by adding the marshmallows and Rolos.

Stir until everything is slicked in chocolate.

Combining ingredients for Caramel Crunch Rocky Road Bars.

Spoon the mixture into the prepared tin, taking care to fill evenly.

Now break up the white chocolate and place into another heatproof, microwaveable bowl. Again, heat on medium for 30 seconds stirring after each heating burst. Take care not to overheat the chocolate. As soon as it starts to melt remove and stir continuously until it is completely liquid.

Using a spoon, drizzle the white chocolate over the rocky road mixture in the tin.

Filling the tin and drizzling over white chocolate.

Place the tin in the fridge for 30 minutes, or until the chocolate has completely set.

Once set, remove the slab of rocky road from the tin using a palette knife to lift beneath the baking parchment.

Using a sharp knife cut across the width, creating 3 evenly sized portions. Then cut through the centre. For smaller bars divide each half into 9 squares, as on the left. Divide into 6, as on the right, for larger bars.

Slicing into bars.

If you are making these for a party, place in a baking parchment lined, airtight container and hide them!

During warm weather keep in the fridge. They will keep for up to one week, however I very much doubt, if you have children or teenagers around that you will have any left after 48 hours. I speak from experience.

Caramel Crunch Rocky Road Bars.

Incredibly delicious and surprisingly not overly sweet, these Caramel Crunch Rocky Road Bars are perfect for parties and family gatherings.

If you have enjoyed the recipe for Caramel Crunch Rocky Road Bars, then you may also like these:

Over the years I have made many different versions of this recipe. Digestive biscuits work well, when broken up. Their slightly salty, wholemeal flavour balances the sweetness from marshmallows and chocolate. Digestive Nibbles have that same quality. While they also bring a uniform shape to the cut bars, resulting in less crumbling when handled.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this post may be replicated or copied without the written permission of the owner. Please see my Disclosure Policy.

The popularity of cupcakes, since their meteoric rise to stardom, has not waned. Pinterest has thousands upon thousands of boards dedicated to these individual portion sized cakes. Type cupcake recipes into the browser on your computer/phone/tablet and you will find endless recipes, for every type of cupcake you could ever want. Or so I thought! While there are recipes for Caramac cupcakes, including a fantastic recipe by my friendJane, there weren’t any chocolate/Caramac combinations. Resulting in the creation of these Caramac Frosted Chocolate Cupcakes.

Caramac Frosted Chocolate Cupcakes.

Caramac in itself is a lightly caramel flavoured white chocolate. While it is completely delicious, it tends to be rather sweet. Combining Caramac frosting with a dark chocolate cupcake balances both flavours out. Similarly, with the drizzle. Slightly bitter dark chocolate is enhanced by the sweet caramel from the Caramac. Resultying in a perfect flavour combination.

Caramac Frosted Chocolate Cupcakes.

Delicious and very more-ish. Could you stop at one?

Caramac Frosted Chocolate Cupcakes.

Pretty, individual portions of caramel and chocolate in a cake. These cupcakes are elegant enough to be served for dessert, or alternatively, handed around at a party.

You will need two, deep, 12 hole cupcake/muffin tins. Line one tin completely with cupcake cases and the central 6 holes in the other with cupcake cases.

In a large bowl add butter, caster sugar and sea salt. Whisk together until pale and creamy.

Sift in the flour, cocoa powder and baking powder. Then add the milk.

Whisk together until just combined. The chocolate colour should be uniform and no streaks or lumps present.

Scoop a heaped dessert spoonful of cake batter into each cupcake case. Do not worry if the batter doesn’t fill 18 cupcake cases. Mine stretched to 17. Most importantly, each cupcake case should contain equal amounts of cake batter.

Chocolate cupcakes ready for the oven.

Place both cupcake tins, evenly spaced, into the preheated oven. Bake for 20-25 minutes.

The cupcakes are baked when they are risen and spring back from a light touch.

When baked remove the cupcakes from the oven.

Baked Chocolate Cupcakes.

Leave the cupcakes to cool for a couple of minutes in the tin, then remove and place them on to a cooling rack to fully cool.

While the cupcakes are cooling, make the buttercream.

Place the Caramac buttons into a heatproof, microwaveable bowl. Heat for 20 second bursts, stirring between each one. Remove from the microwave once the Caramac is completely melted.

Into a large bowl add the softened butter, salt and icing sugar. Whisk, adding the hot water whilst the beaters are whisking. Continue whisking until the buttercream is combined, yet still thick in consistency.

Add the melted Caramac to the bowl and keep whisking until the mixture is smooth, light and creamy.

Into a large piping base fitted with a 1cm round nozzle tip ( I use Wiltonnumber 12 carded round tip ), add the whipped Caramac buttercream.

Using both hands to guide, pipe a double swirl. Start in the centre of the cupcake, pipe one swirl, then pipe a second swirl on top. Press the nozzle down into the centre and pull away. Practice on a sheet of parchment paper first and then scrape the buttercream back into the piping bag.

Making the Caramac buttercream and icing the cupcakes.

While the frosting on the cupcakes sets, prepare the chocolate and Caramac drizzle.

Into separate heatproof, microwaveable bowls place the Caramac buttons and then the dark chocolate chunks.

Prepare 2 small, disposable piping bags, as seen in the photo. Open up each bag and place into a small tumbler, ensuring the edge of the bag folds over the side of the glass. Doing so makes pouring the melted chocolate/Caramac into the bags easy and reduces the risk of burning yourself with hot, melted chocolate.

Heat the chocolate and Caramac as for the frosting, stirring between each 20 second burst in the microwave. Once melted pour into the prepared piping bag.

Starting with the Caramac, twist the top of the bag and then snip the end of the bag off, leaving a small hole.

Pipe melted Caramac on to each cupcake using a zigzag pattern. Since this is a drizzle, melted Caramac (and also chocolate) can go over the sides of the frosting on to the cupcake.

Repeat the same process using the dark chocolate.

Double Drizzle on Caramac Frosted Chocolate Cupcakes.

No two cupcakes will look identical. Don’t worry, each cupcake’s individuality is part of its appeal and charm.

Piping the chocolate and Caramac drizzle on to the cupcakes.

Place the cupcakes somewhere cool to set. During warmer months pop in the fridge for a few minutes.

Caramac Frosted Chocolate Cupcakes

Invite friends over and serve these cupcakes with a smile and a hot drink. Alternatively, package some up in a box and take to work to share with your colleagues. Since these cupcakes are so delicious, it really would be a shame not to share them.

Store in an airtight container and eat within 5 days. During very warm weather store in the refrigerator.

If you have enjoyed this recipe for Caramac Frosted Chocolate Cupcakes you may also like these:

Since the flavour combinations are virtually endless and each cupcake is an individual portion size, it is easy to see how they have remained so popular. In addition, each cupcake, especially when homemade, is unique. Also, they are just so pretty. Whether embellished with sprinkles, drizzles, little figures, flowers or simply piped with buttercream, the appeal of having a cake all to ourselves is such fun. Resulting in the perfect feast.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast.

Sammie xx

No part of this blog post may be copied or reproduced without the specific written permission of the owner. Please see my Disclosure Policy .

This Sparkenhoe Red Leicester Cheese has a nutty, almost grassy flavour that sets it apart from any similar cheese I have tried before. A gorgeous golden wedge of unpasteurised cheese coloured using Annatto, a natural plant based dye that imparts it’s characteristic colour.

Sparkenhoe Red Leicester gorgeously golden and full of flavour.

With a firm texture, this cheese is perfect for slicing and finely grating. Encased in an all butter puff pastry, the grated cheese melts into the onion marmalade and creates the most delightful Mini Sparkenhoe Red Leicester Tarts.

Mini Sparkenhoe Red Leicester Tarts oozing melted cheese.

Topped with chives, that both echo the mild onion marmalade and grassy flavours found in the cheese, these little tarts are perfect to serve as canapés, party food, buffets or just for snacking on, warm from the oven with a glass of your favourite wine.

Mini Sparkenhoe Red Leicester Tarts so easy to make.

Made in minutes, these tarts are easy to make, bake in minutes and then ready to serve. What’s not to love about these Mini Sparkenhoe Red Leicester Tarts?

I served these tarts with a few extra chives snipped over for an extra pop of colour.

Served warm these Mini Sparkenhoe Red Leicester Tarts are at their best. The mild onion flavours pair beautifully with the warm, nutty cheese. To make ahead, store in an airtight container for up to three days in the fridge. Refresh by popping on to a baking sheet and into a medium, preheated oven for 5 minutes.

If you have enjoyed this recipe for Mini Sparkenhoe Red Leicester Tarts here are some others you may also like:

Who doesn’t love garlic bread, served alongside a great pasta dish, with a glass of something chilled? I certainly do and after seeing a fantastic foodie craze on Pinterest I knew I had to try it. Everyone is mad about these Garlic Cheese Bombs!

Everyone loves it when I make them and having successfully frozen them, uncooked, they are great to have on hand. Fresh or frozen.

Garlic Cheese Bombs great for feeding a crowd.

Honestly these Garlic Cheese Bombs have become such a massive hit in our house. I’m really glad that they freeze well as my family would scoff the whole lot if I baked them all at once. I have learned from the first time I made them!

Garlic Cheese Bombs

If you have little ones, they will thoroughly enjoy making these.

The only extra ingredient required to make the Garlic Cheese Bombs is a little patience. Making 30 – 40 individual, little cheese wrapped buns, could be seen as tedious – not here at Feasting is Fun though. We don’t do tedious!! So put on some great music or a play, clear the table and enjoy some therapeutic relaxation, whilst you play with dough!

Before you know it you’ll have two trays full of delicious, homemade, bread buns proving and you can give yourself a smug pat on the back, knowing that one tray is going to be stashed in the deep freeze.

Baking bread is a real passion of mine, second only to my faith see ImportantStuff. As this week has been Real Bread Week it seemed fitting to end on a recipe that is fun to make and tastes best when feasting with family and friends.

Garlic Cheese Bombs absolute fun to make and feast on!

I have made these Garlic Cheese Bombs using both my own dough recipe and a Wright’s bread mix. Truthfully and this almost hurts to write this, the children preferred the ones made with the bread mix.

Our children are very honest!!

Personally I think they are both great. The Wright’s bread mix is handy if you’re an infrequent bread baker, or haven’t made bread dough before and want to ensure they turn out great. My dough recipe is for those of us who are happy to make their dough from scratch. That said, there’s room in my kitchen for both.

Method: You will need a foil freezer/baking tray or 2 if you intend to freeze these.

Drain the mozerella balls well and count how many you have.

Make up the dough according to your chosen option.

Allow the dough to prove until doubled in size and then tip out on to a lightly floured surface.

For the very precise among you, weigh the bread dough and then divide that number by the number of mozerella balls. That will tell you exactly how much each piece of dough should weigh.

If you are more ‘laissez faire’ about things, like me, simply divide the dough evenly into 3 or 4 equal pieces (depending on whether you have 30 or 40 mozerella balls) and then divide each potion into 10.

Flatten a small portion of dough into a rough circular shape.

Place the mozerella ball in the centre of the dough circle.

Bring the edges of the dough up so that they cover the cheese and seal by pressing together.

Place the Garlic Cheese Bomb seam side down on a lightly oiled baking tray.

After a while you get into a rhythm and the process becomes very relaxing.

Continue until all of the Garlic Cheese Bombs have been made, allowing space in between each one the tray so that it has room to rise.

Cover with damp kitchen towel or oiled cling film.

The Garlic Cheese Bombs in the photo above are from the first batch that I made.

Leave until doubled in size.

Whilst the rolls are proving, make the garlic butter.

Place the butter, oil, crushed/finely minced garlic, salt and pepper into a small saucepan over a low heat.

Cook until all the butter has melted. Set to one side.

Preheat the oven to 209C/180C fan, gas mark 6.

When the Garlic Cheese Bombs have doubled in size, remove the damp cloth/cling film and brush liberally, using a pastry brush, with the melted garlic butter.

You’ll be surprised at how much these delicious rolls puff up.

Now is the stage at which the Garlic Cheese Bombs can be frozen. Double wrap the foil tray with freezer safe cling film, label and pop in the freezer. They should be fine for at least one month in the freezer.

To bake the freshly garlic glazed buns, place into the middle of the oven and bake for 25-30 minutes, or until the rolls are golden brown.

When baked remove the tray from the oven and immediately transfer the individual Garlic Cheese Bombs to a serving platter. Be careful as they will be very hot.

Pour over any garlic butter left in the tray and garnish with roughly chopped parsley,

Leave for 5 minutes before serving to allow thm to cool slightly.

Serve with a smile and watch as people break open these golden, light, cheesy rolls, flavoured with garlic butter.

Garlic Cheese Bombs the perfect food for sharing, feasting and having fun.

Note: To cook from frozen, preheat the oven to 190C/170C fan, gas mark 5. Remove all cling film/foil. Place the frozen rolls into the middle of the oven and bake for 40-45 minutes, until golden and baked through. To test remove a roll and cut in half, if the mozerella is gooey and melted then the Garlic CheeseBombs are baked. Serve as for freshly baked.

So you’ve got a party in the evening and you want to make these earlier in the day? I’d suggest making them the day, or even a few days ahead and stashing them in the freezer. Alternatively make them in the morning, glazed with garlic butter before their final prove (it’ll save you stinking of garlic as you great your guests 😉), wrap in cling film and keep in the fridge. Take them out 10 minutes before baking, whilst you preheat the oven and bake as for fresh.

Make ahead recipes are fantastic as they allow you to enjoy spending time with your guests, rather than being stuck, on your own in the kitchen!

If you have loved these Garlic Cheese Bombs, then here are some other recipes you might like to try:

I really hope you do try making your own bread. Most bread doughs can withstand a reasonable amount of mistreatment and still turn into fabulous loves, breadsticks, baguettes. The possibilities are endless and nothing, not even chocolate cake such as this White Chocolate Swirl Fudge Cake beats the smell of home baked bread.

Thank you for all you lovely comments, especially on Twitter regarding the great yeast debate – more on that in a future post! It really makes my day to see pictures of you baking my recipes and in most cases they look even better. Which I think is completely brilliant. You all inspire me to try harder and write easy to follow, delicious recipes.

Sunshine, glorious sunshine. It lifts our spirits and makes everyday seem that little bit brighter – literally. Windows flung open, coats discarded, sunglasses at the ready. Who wants to eat lunch, or any meal for that matter, indoors? Not me! Even if my ‘picnic’ is sitting out in the garden with a cool glass of something refreshing and a plate of these jalapeño fired Spicy Sausage Rolls.

Spicy Sausage Rolls a fiery twist on a classic.

For those of you with a more gentle constitution, don’t worry these Spicy SausageRolls do not ‘blow your head off!’ Instead they have a gentle warming, fruity heat that lifts an otherwise everyday sausage roll to a whole different level.

The inclusion of some paprika filled chorizo sausage, further elevates the incredible flavour of these picnic favourites. Delicious good quality sausage meat, mixed with finely chopped jalapeño chilli and just the right amount of chorizo, encased in flaky, all butter puff pastry, makes for the perfect addition to any packed lunch, picnic or easy meal.

Spicy Sausage Rolls change up your daily packed lunch!

If you like sausage rolls, you will absolutely love these Spicy Sausage Rolls!

Spicy Sausage Rolls an easy, tasty, mid week meal.

Puff pastry is such an incredibly handy product to have stashed away in the freezer. All butter is my preferred type, especially for sweet bakes such as my Blackberry Nectarine Tart , however, I do sometimes use the mixed vegetable fat/butter for savoury bakes, especially if it is on offer!

Having chatted to a few of my Twitter friends recently, we all concluded that the cost of groceries seems to have suddenly risen. For me, this means creating recipes that stretch more expensive ingredients that little bit further and also really trying hard to keep food waste to an absolute minimum.

Spicy Sausage Rolls are great with a handful of cherry tomatoes off the vine.

As I spend a lot of time testing recipes and batch baking/cooking in the kitchen, the opportunity for waste can become even greater. Especially if after a few days cooking and baking I then spend the next few days in bed due to my health problems see here.

This is where the freezer becomes my best friend! Having made the Spicy Sausage Rolls on a day where I had also cooked dinner, they were in danger of getting forgotten about, boxed up in the back of the fridge. Of course we shared a couple between us to taste test them and we were not disappointed. After the photos were taken the following day, I popped the remaining sausage rolls in the freezer – keeping a couple out for our daughter and I to share for lunch.

I have no doubt that they will not stay in the freezer long, yet it saves potential waste. Which is primarily, not only good for our planet, but also our grocery budget!

Recipe: Makes 12 Spicy Sausage Rolls

350g/12oz Block of Puff Pastry all butter if possible- defrosted in the fridge overnight if frozen – I used frozen Just Rolall butter puff pastry

Place the sausage meat into a bowl and add the chorizo sausage pulled into pieces.

Remove the seeds and membrane from the jalapeño chilli pepper and chop finely.

Add the chopped chilli to the bowl and squish (mix) everything together using clean hands.

Roll out the puff pastry on a clean, flour dusted work top, until it is 30cm x 20cm (15″ wide by 8″ deep).

Trim the edges of the pastry and then divide the pastry in half width ways so that you have 2 long strips.

Divide the sausage meat mixture in two.

Evenly lay the sausage meat down the middle of each length of pastry.

You can see the flecks of green chilli and red chorizo throughout the sausage meat.

Crack an egg into a small bowl and whisk with a fork.

Using a pastry brush, brush beaten egg down the length of the pastry, either side of the sausage meat.

Bring the top edge of the pastry evenly over the sausage meat and continue rolling so that the pastry overlaps (and seals) underneath the sausage rolls.

Using a sharp knife, cut each long roll in half and then cut each half into 3 even sized sausage rolls. In total you will have 12 medium sized sausage rolls.

Spicy Sausage Rolls ready for their egg wash and to be baked!

Place the sausage rolls on to a lightly oiled baking tray.

Brush each sausage roll with the beaten egg – this will give the pastry a wonderful, crisp, golden finish once baked.

Finally using a sharp, pointed pair of scissors, snip the top of each sausage roll twice – as can be seen in the picture below.

Spicy Sausage Rolls ready for the oven.

Place the baking tray into the middle/top part of the oven and bake for 25-30 minutes.

The Spicy Sausage Rolls are cooked when the pastry is flaky and golden brown all over. If in doubt cut a sausage roll in half, the meat should be cooked all the way through.

Once baked remove the sausage rolls from the oven.

Golden, flaky, hot Spicy Sausage Rolls fresh from the oven.

Transfer the baked sausage rolls to a cooling rack and allow to cool slightly before trying!

Spicy Sausage Rolls that smell so delicious and inviting.

Perfect eaten hot or cold, with a good chutney, some cherry tomatoes and a glass of something refreshing.

To store, allow to cool completely and then pack into an airtight container and keep in the fridge for up to 5 days. Alternatively, as I did, pack into a freezer bag or box, label and keep in the freezer for one month. Defrost thoroughly and reheat until piping hot in a moderate oven.

If fresh puff pastry has been used, not frozen, these Spicy Sausage Rolls can also be frozen uncooked. Place some baking parchment on a baking tray, put the sausage rolls on top and then place into the freezer and freeze until solid. Once frozen pack into freezer boxes, separating each layer with baking parchment. To cook, remove as many sausage rolls as required, place onto an oiled baking tray and bake in a preheated oven as before. The sausage rolls will take approximately 45 minutes to bake from frozen. This can be particularly handy over the Christmas holiday period.

Spicy Sausage Rolls perfect for a Christmas buffet, or any buffet!!

Sorry to mention Christmas, however, in our house a buffet is incomplete without a plate of hot sausage rolls. This year we can really turn the heat up!

Obviously you can control how spicy you make these, as well as the size. I would perhaps make them a little smaller for a buffet spread.

If you have loved these Spicy Sausage Rolls as much as we have you may also enjoy these other recipes:

Who doesn’t love unloading a picnic hamper or walking around a buffet table tasting little morsels of yummy different foods. We have a daughter who would happily eat from a buffet table/picnic hamper most days of the year.

The sun is blazing as I write up this post. Whether you make and bake during the sunshine or snow, have fun feasting with friends, family and neighbours.

Yup. That’s who I made these for, my Waitrose delivery drivers. They go above and beyond when it comes to delivering my shopping and I really, really appreciate that.

Since my seizures started, see here , I tried having our shopping delivered at the weekend. The problem was, it took a big chunk out of the day whilst hubby sorted and put all the shopping away. Also, I was losing track of what we needed etc. so I switched to a mid week delivery and with the delivery driver’s help, the shopping is unloaded, put away and weekends are way more relaxing for my hardworking hubby.

So I filled a tin with these delicious treats and sent them back with the driver after he had helped with my shopping today.

I do think it is important to thank people. Especially when they go out of their way to help.

With a little supervision, these are perfect for making with children. Although whether they are then given as gifts, directly depends on the chocolate ‘evidence’ around the little cherubs face! It might be an idea to have some prepared in advance and let the children eat the fruits of their labour.

Recipe: Makes approx. 45 Rocky Road Petit Fours

150g/6oz Good Quality Milk Chocolate – I used Waitrose Seriously Intense Milk Chocolate with 49% Cocoa (or use a mix of milk and dark chocolate)

100g/4oz Mini Marshmallows

100g/4oz Shortbread – cut into small chunks

10 Glace Cherries – finely chopped

Petit Fours Cases

Edible glitter or stars for decoration

Method:

Break, or chop the chocolate into small pieces and place into a large heatproof bowl.

Melt, in the microwave, using the medium heat setting and 30 second bursts.

Remove before all the chocolate is melted and stir continuously until smooth and lump free.

Add into the melted chocolate the shortbread, mini marshmallows and chopped glace cherries. Thoroughly mix until all the ingredients are coated in chocolate.

Using two spoons carefully fill each petit fours case generously.

Set aside to cool and set. During warmer months, pop the Rocky Road Petit Fours into the fridge for a couple of minutes to set.

Sprinkle over edible glitter, or gold stars to add a finishing touch to these treats.

Perfect as gifts, for parties, or just to share with friends and family.

Rocky Road Petit Fours oh go on, just one!!! www.feastingisfun.com

Make sure you leave one spare to try – these Rocky Road Petit Fours are utterly delicious! Here are some other recipes for you to enjoy: